Bum is a plant mostly found near the shallow waters of ponds and lakes. It resembles the dried straw or hay of rice. It is good for health with large quantity of fiber, beneficial for liver, kidneys and heart. It is prepared in various combinations.
Ingredients
- 200 g bum.
- 500 g olav(=aloo) (potatoes).
- 1 table spoon mirchi powder (red chilly powder).
- 1 table spoon saunf powder (fennel powder).
- 1/4 table spoon saunth powder (ginger powder).
- 1 tea spoon zeera (cumin).
- 1 pinch hing (asafoetida).
- Salt to taste.
- 2 half crushed laung (clove).
- 2 crushed moti elaichi (black cardamom).
- 4 ladles of mustard oil.
Method
- Cut bum into 3 inch pieces. Peel off the potatoes and cut them into pieces of your choice.
- Soak the bum in lukewarm water for 5 minutes and rinse it 4-5 times in fresh water. Drain off water (do not squeeze, main mastery lies in the washing of bum).
- Heat oil in a pan, deep fry the potato pieces and keep them aside in a bowl.
- Drain off the excess oil if needed. Keep the pan on low flame.
- Put zeera in the oil and stir for 5 secs. Add mirchi powder, hing and little water.
- Stir till oil separates and deep red colour appears.
- Now add cloves, fried potatoes, bum and salt and stir so that contents mix evenly and fry for 5 minutes and keep the pan aside.
- Put patila, in which the dish is to be cooked, on full flame and add 1 glass of water, saunf, saunth and moti elaichi, boil for 4 minutes to remove the smell of spices and add the contents of pan.
- Cook for 5 minutes on low flame and serve with boiled rice.
